BLEND leek mixture, in batches, in blender until smooth. Return to pan. Add cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring constantly.

ADD milk; cook 2 to 3 min. or until heated through, stirring occasionally. Top with chives.

Kraft Kitchens Tips

Serving Suggestion

Top with 6 crumbled cooked OSCAR MAYER Bacon slices.

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

This is an excellent potato soup, I have made several times I also chop up packet of bacon and saulte with leeks and add to the soup. this is the best potato soup I have ever made over the years of cooking. Pat R.

a cook

posted:

1/3/2006

very good

von50

posted:

1/2/2006

Ive made Potato Leek soup several times, but the other recipes did not call for cream cheese. I feel that the cream cheese is what pulled it all together, to make it extra rich, I use whipping cream vs. milk.

a cook

posted:

1/1/2006

In this soup low cal=no flavor!

MrsCJ

posted:

12/31/2005

I used low fat cheese and my stick instead of transfering to a blender and back to the pot.
My whole family loved the soup, even my fussy eater.

a cook

posted:

11/18/2005

This soup was wonderful. Nice and cozy for a cold snowy day!

a cook

posted:

11/17/2005

I served this at a luncheon with a crisp oriental salad and hearty bread. Everyone loved the subtle flavor yet creamy texture with a good leek flavor, not too strong and not too weak. It was a hit and the recipe was requested.

a cook

posted:

11/13/2005

i was looking for a flavorful but easy/few ingredints when i came across this recipe. I loved it and use this dish for work potlucks and as a great extra for dinner partys.

a cook

posted:

11/9/2005

I made the recipe as listed, but added some crumbled bacon and a little cheddar to the top. It was sooooooo good!